So beautiful and springy and I love the touch of Aperol! I think rhubarb grows better up where you are than here in Virginia, but I always manage to find some halfway decent stalks before the season is over. Will be on the lookout. Thanks for the video, too.
So beautiful and springy and I love the touch of Aperol! I think rhubarb grows better up where you are than here in Virginia, but I always manage to find some halfway decent stalks before the season is over. Will be on the lookout. Thanks for the video, too.
Thanks Domenica! I think it was a flukey greenhouse batch, but more is coming soon!
Curious why you use flour as the bed for the rhubarb? Is it acting like a cornstarch? And does that bake out?
yes, the flour is there to thicken the juices, and yes, it does bake out. I usually use flour instead of cornstarch in my pies too.
Well I just scored rhubarb for the first time so it will be the sign of summer but can't wait to make this today!